225. To make a good tart with roasted apples. Peel the apples and
cut them into four pieces, cut out the cores, and put them in pot, which
should be well covered, and let them stew in the pot. One should watch
them frequently, so that they do not scorch. Afterwards spread them on
the pastry shell, which should be made of good flour, and put a half pound
of sugar and a half ounce of finely ground cinnamon therein.

2. Bake pie crust for about ten minutes to harden it. Remove from
oven and reduce temperature to 375°.

3. Peel, quarter and core the apples.

4. In a pot or large saucepan bring one-quarter inch of water to
a boil, and put in the apples. Return to a boil, reduce heat and simmer,
covered, for ten minutes, until the apples are tender but still firm.

5. Drain the apples and fill the pie crust with them. Sprinkle the
sugar and cinnamon over the top. Put in oven and bake for half an hour.

Serves six to eight.

NOTES ON THE RECIPE:

The next-to-the-last menu item from In Festo
Sancte Trinitatis in Cenais Blaunderellys, which
were a variety of round, white apple, similar to pippins. Since this dinner
was in the late Spring, they must have been kept over the preceding Winter.
In the previous courses, this place in the menu was filled by a bake mete,
so it is possible the apples were served baked. I have been unable to find
a medieval recipe for baked apples, so I offer here a sixteenth century
German recipe, which may be similar to what had been served in England
a hundred and fifty years earlier.